Share this kitchen-tested recipe from the Betty Crocker Kitchens with someone you love.
packages regular or active dry yeast
cups warm water (105°F to 115°F)
cups Original Bisquick™ mix
cup olive or vegetable oil
Dissolve yeast in warm water in large bowl. Stir in Bisquick and oil; beat vigorously 20 strokes. Turn dough onto surface generously dusted with Bisquick; gently roll in Bisquick to coat. Knead about 60 times or until smooth and no longer sticky. Let dough rest 5 minutes. (At this point, dough can be covered and refrigerated for up to 24 hours.) Divide dough in half. Pat each half of dough in bottom and up sides of 2 jelly roll pans, 15 1/2x10 1/2x1 inch, greased with olive oil if desired. Or divide dough into fourths and press in bottom and up sides of 4 round pans, 9x1/2 inches, greased with olive oil if desired.
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